Low-Carb Vegetarian Chile Rellenos Bake (Video)

Low-Carb Vegetarian Chili Rellenos Bake is as delicious as the Chile Rellenos you get in a restaurant and you can eat this as a casserole or cut into small pieces and serve as an appetizer! If you like roasted green chiles and cheese, you’ll make this over and over.

Watch the video to see if you’d like to make this Low-Carb Vegetarian Chile Rellenos Bake!

This recipe for Low-Carb Vegetarian Chile Rellenos Bake is a healthier and easier-to-make version of Chile Rellenos, a well-known Mexican dish of stuffed, battered and deep-fried green chiles filled with cheese. This recipe came from my former neighbor Brooke, who shared it with me after I tasted her version at a neighborhood block party. I changed the recipe slightly to make it a bit more carb-conscious and South Beach Diet friendly, but essentially this idea of layered green chiles and cheese held together with a little egg came from Brooke’s recipe, so thanks Brooke!

I’ve enjoyed this Low-Carb Chile Rellenos Bake many times for a breakfast dish, but you can also cut it into small squares and serve with toothpicks for a holiday appetizer. And this is so perfect to make for Weekend Food Prep and eat for breakfast for a few days during the week; enjoy! I’m excited to remind you about this favorite as this week’s Friday Favorites pick; hope you enjoy trying it!

Where can you buy big cans of roasted green chiles?

If you don’t live in the west, the hardest thing about this recipe might be finding the big cans of roasted green chiles. If you have a Mexican market near you, that’s the best place to get a good price on the big 27 oz. cans. But if that’s not an option you can get whole green chiles in a can at Amazon.com (affiliate link). Of course you can roast your own green chiles for the dish as well, and you could probably make a slightly different version of this using other types of roasted peppers.

How to Make Low-Carb Vegetarian Chile Rellenos Bake:

(Scroll down for complete printable recipe including nutritional information.)

Spray glass or crockery casserole dish with non-stick spray or olive oil. (I used a 9″ X 13″ dish, but anything close to that size will work.)

Drain the chiles well then split them open and remove any seeds.

Lay chiles on paper towels and blot dry.

I like to stack them up in two piles so I can make the layers even.

Make half of the chiles into a layer in a casserole dish that’s about 9″x13″ or close to that size.

Top the green chiles with a generous amount of cheese and sprinkle on green onions if you’re using them.

Then make a second layer of chiles and cheese.

Beat eggs, mix in the milk and spices, whisk together, and pour the egg mixture over the top.

Bake about 40 minutes (covered with foil for the first 15 minutes), or until the mixture is set and the top is lightly browned.

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Vegetarian Chile Rellenos Bake

Yield8 servings

Prep Time20 minutes

Cook Time40 minutes

Total Time1 hour

Low-Carb Vegetarian Chili Rellenos Bake is just as delicious as the Chile Rellenos you get in a restaurant; eat this as a casserole or cut into small pieces and serve with toothpicks as an appetizer!

Ingredients

1 27 oz. can roasted and peeled green chiles (see notes)

4 cups grated Four-Cheese Mexican blend cheese

1/2 cup very thinly sliced green onions (optional)

5 eggs

1/2 cup half and half (see notes)

1/2 tsp. ground cumin

1/2 tsp. chile powder

Instructions

Put green chiles in a colander placed in the sink and let drain for about 15 minutes.

While chiles drain, preheat oven to 375F/190C.

Spray glass or crockery casserole dish with non-stick spray or olive oil. (I used a 9″ X 13″ dish, but anything close to that size will work.)

When chiles are drained, use your thumb to split open each chile, scrape out seeds, and spread chiles out on a paper towel to drain more, pressing down with another towel to get them as dry as you can. (I like to make 2 piles after I do this to get the layers even.)

Make a flat layer of chiles covering the bottom of the dish. (I alternated every other chile facing the opposite way because they’re slightly v-shaped.)

Top the layer of chiles with half the grated cheese, then sprinkle on green onions (if using).

Make another layer of flattened chiles, followed by the rest of the cheese.

Put eggs into a bowl and beat well, then add half and half, ground cumin, and chile powder, and stir until well combined.

Pour egg mixture over chiles and cheese, taking care to get it evenly distributed. (The egg mixture will not completely cover the casserole.)

Cover dish with foil for the first 15 minutes of baking time, then remove foil and continue to bake until mixture is bubbling and cheese on top is lightly browned, about 40 minutes total baking time.

You can cook it without the foil, but watch it carefully or the top will get too brown. Cooking time without foil will be slightly less.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Low-Carb Vegetarian Chile Rellenos Bake is good for any phase of the South Beach Diet or any type of low-carb eating plan. South Beach would recommend low-fat dairy products while other low-carb eating plans would use full-fat dairy.

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Mary, glad you liked it! The chiles I used were really not hot at all, but the combo of sweet and hot peppers sounds good. The original recipe had a “crust” made of polenta, which might also be good for non-South Beach folks.

Wow, this is such lovely recipe. I am already thinking about which chillies i can get to prepare it. i will be in London on Saturday so I might end up stopping at this lovely market called Borough where i am bound to find something nice chillie wise.You have some talented neighbours!It must be great to share recipes.